Recipe: Thai Chicken Noodle Soup

This is a surprisingly delicious twist on chicken noodle soup. With a little spice, curry paste, lime, and of course coconut milk it takes everything I love about thai food and marries it with everything I love about a hearty chicken soup. I find with the heaviness of the coconut milk in the broth is feels like more of a meal than your garden variety chicken soup too but you make it and be the judge there.

In a large stockpot heat oil and to it add garlic, ginger, onions and carrots and cook for 5-6 minutes until onions start to become clear.

To the pot add the chicken thighs, cook until just browning, 3 or 4 minutes then add the stock and bring the pot to a simmer.

Once simmering add the coconut milk, lime juice, fish sauce, and curry paste then bring just back to a simmer and add the rice noodles, cook for 4-5 minutes until noodles are just soft and remove from heat.